Savory Zucchini Mini Tarts
These Savory Zucchini Mini Tarts are the perfect summer appetizer! Made with puff pastry and pesto, these tartlets are so easy to make!
Servings 16 Mini Tarts
Ingredients
Savory Zucchini Mini-Tarts
- 1 Sheet Store-Bought Puff Pastry about 10" x 15" inches, standard size for most brands
- 1/2 Cup Pesto
- 1 Green or Yellow Zucchini
- 1/2 Tsp Salt
- 1/2 Cup Grated Parmesan
- Fresh-Cracked Black Pepper to taste
- Fresh Basil for Garnish optional
Optional Egg Wash
- 1 Egg
- 1 Tbsp Water or Milk
Instructions
- Preheat your oven to 400 degrees F.
- To begin, defrost one sheet of puff pastry until it is at room temperature. Using a floured rolling pin, roll it out a few times to remove any creases and even it out.
- Then, using a sharp knife or pizza wheel, cut the pastry into 16 even sections.
- Place the puff pastry rectangles on a baking sheet lined with parchment paper, ensuring that there is space between each rectangle.
- To the center of each piece, add about 1/2 tbsp of pesto (you should be using about 1/2 cup of pesto in total).
- Slice your zucchini in half, then cut into half moons about 1/4" - 1/2" thick. They don't need to be exact. Put a half moon of zucchini in the center of each puff pastry piece, then reserve the rest of the zucchini for another recipe.
- Sprinkle a little salt on top of each zucchini piece.
- Then, add on about 1/2 tbsp of parmesan cheese on top of the zucchini (you should be using about 1/2 cup of parmesan in total).
- Take two opposite ends of each puff pastry piece and fold them inwards until they meet on top of the pile of zucchini and cheese. Press the pastry dough firmly so that it seals. Repeat for all pieces (use photos as reference).
- If you'd like to add on an egg wash, whisk together 1 egg and 1 tbsp of water or milk. Mix it well enough until no whites are visible. Then, using a pastry brush, brush a little bit of the egg wash on the puff pastry itself, especially where it is folded together in the center of each piece. Use just enough egg wash to lightly coat any visible puff pastry.
- Bake the mini tarts in the oven for about 18-25 minutes, or until golden brown. Check often towards the 18 minute mark to prevent burning. Because puff pastry sheets can come in different sizes, your cooking time may vary slightly.
- When done, remove the tray from the oven and let the mini tarts cool a bit before serving. Garnish with a bit of fresh chopped basil, if you'd like.
- Enjoy!
Notes
- Not all puff pastry sheets are the same size. However, most of all them are 1/8" in height (or depth). As long as you cut them into an even 16 sections, they should be just fine. That being said, be sure to check the oven frequently close to the end of the cooking time to prevent burning.
- My vegan kale & basil pesto would be ideal in this recipe!
Tried this recipe?Let me know @wellandfull or tag #wellandfull! :)